09 May Delicious Oil and Dairy-Free Alfredo
This delicious and dairy-free Alfredo sauce is super creamy and luxurious.
As a child, I never liked Alfredo sauce but I wanted to experiment to see what I could come up with. I made this recipe for the first time about a year ago and I have been hooked ever since!
This sauce is:
Easy to make
This recipe features cauliflower. Cauliflower is a cruciferous vegetable, this family is considered to be beneficial to the body. They provide antioxidants, help to fight against pathogens and toxins, boost the liver’s ability to detoxify, and aid in cancer prevention. Not to mention, just as it resembles the brain, there is a connection between eating cauliflower and less cognitive decline. These benefits are linked to the high levels of sulforaphane, to maximize the benefits of this compound it is recommended to pre-chop the cauliflower about an hour before cooking or to add a pinch of mustard powder during the cooking process.
Since cauliflower is a sulfur-rich food it is great to balance this sauce out by complimenting it with salty vegetables to prevent bloating and gas. This Alfredo sauce would be great with added artichoke hearts, on top of cooked collards, or paired with spiralized beets or carrots. If you’re not interested in pairing this with a salty vegetable that’s okay because the small amount of sodium in the cashews will also help to balance the sulfur. This dish also pairs well with this super satisfying Garlic Herb Bread!
Energetically, cauliflower helps to align the chakras, which creates a sound foundation to allow the body, mind, and spirit to integrate. This allows for greater ease in the creation process such as: child birth, painting, writing, dancing, or connecting to your unique purpose.
If you try this recipe, share your experience with me. Leave a comment below and rate the recipe. If you take a picture tag @gillianelizab3th on Instagram so I can see your creation.
- ½ onion, diced
- 1-2 garlic cloves, minced
- ½ medium head cauliflower, cut into bite-sized pieces*
- 1 cup vegetable broth
- 1 cup cashews, soaked and strained
- 1 lemon, juiced
- ½ teaspoon seasoned salt
- ¼ cup nutritional yeast flakes
- Pepper, to taste
- Place the onion in a medium sized pan, cook on medium heat for about 5 minutes, until browned. Add a splash of vegetable broth as needed to prevent sticking.
- Next, add the garlic, cauliflower, and the rest of the vegetable broth. Turn heat up to medium-high and cook covered for 10 to 15 minutes, until tender.
- While the cauliflower mixture is cooking, prepare your noodles or zoodles.
- When the cauliflower mixture is done place it in a high speed blender and blend until smooth. Add in the cashews, lemon juice, seasoned salt, nutritional yeast, and pepper. Blend until smooth.
- Serve warm or store in the refrigerator for 3 to 5 days.